OPERATOR SPOTLIGHT
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Salad House growth trajectory
Joey Cioffi, founder and CEO of The Salad House, talks with Restaurant Business’ Lisa Jennings about how the brand has grown to 20 units (and counting), their expansion plans through franchising, and what sets them apart in the crowd- ed healthy eating space.
https://www.youtube.com/watch?v=anTDDlED2L8
Mo’Bettahs on putting people first
Rob Ertmann, CEO of Mo’Bettahs, talks with Restaurant Business’ Jonathan Maze about why the fast-growing brand— which has tripled in unit count since he came on board—sees human capital as equally vital to growth as financial capital. Plus, hear why he says the best brands treat their general managers “like gold.”
https://www.youtube.com/watch?v=d1Lm10OTQeo
Inside L&L Hawaiian Barbecue’s Growth
L&L Hawaiian Barbecue CEO Elisia Flores joins Nation’s Restaurant News execu- tive editor Alicia Kelso to discuss how the brand is thriving despite economic un- certainty. Learn how the nearly 50-year- old brand is navigating inflation, evolving consumer expectations, and nationwide growth while staying focused on deliver- ing comfort food and opportunity.
https://www.youtube.com/watch?v=FGiDvoeQ7BM
National Restaurant Association Show 2025 26
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